Smoked From Above Bbq Smoking Meat & Fish: Would Using A BBQ Inside A Smokehouse Work?
Smoking meat & fish: Would using a BBQ inside a smokehouse work? - smoked from above bbq
When I closed up a small fire with wood in my grill with a metal lid and a vent at the top and was in a relatively small, sealed "smoking lounge (PR-cured), fish and meat hung over the smoke so effective is?
Of course you need the constant attention to the fire I thought about using a database of standard coal, with branches cut from trees topped all think a little bit wet .... or I'm with the brand?
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3 comments:
How much meat and fish to go at once to smoke? If there is too much smoke, not commercially manufactured boxes. Tinplate cans are maybe 3 feet high and wide, with a compartment on the underside of the timber. I saw it at Walmart and sports shops. It seems that there is room for a series of articles with plenty of room for smoke to travel. I think that this method would be safer than smaller larger house with smoke, it may be easier to maintain the optimum temperature for the curing of meat. And require less coal and wood.
It's a bit irrelevant.
But the fish should not receive more than 150 degrees, and wait for about 4 hours to smoke until the end of the fish.
Tip: 2 \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ \\ 3 nuts and 1 \\ 3 of mesquite wood.
no taste, is not the same and the same use
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